Vegan Buffalo Cauliflower
User Reviews
4.9
102 reviews
Excellent
Vegan Buffalo Cauliflower
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 20 to 22 oz (~600g ) cauliflower florets cut into small-medium size (see Note 1)
- nonstick cooking spray
Batter
- 1 cup (155g) white rice flour, spooned and leveled (see Note 2)
- ½ cup (64g) cornstarch
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon black pepper
- 1 ¼ teaspoons kosher salt
- 2 tablespoons Frank’s Red Hot Sauce
- ¾ cup (180 mL) plain-flavored oat milk or almond milk (see Note 3)
Buffalo Sauce
- ¼ cup (56g) vegan butter
- ¼ cup (65g) Frank’s Red Hot Sauce
- 2 tablespoons organic cane sugar
For serving: Vegan Ranch Dressing
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Instructions
- Arrange two racks in the oven, in the bottom and top third. Preheat to 425ºF/220ºC. Line two sheet pans with parchment paper (this is essential to prevent sticking and burning).
- Make the batter: In a large bowl, whisk together the rice flour, cornstarch, onion powder, garlic powder, paprika, cayenne (if using), pepper, and salt. Add the 2 tablespoons of hot sauce and the milk. Whisk until you have a smooth batter that is quite thick and viscous (whisk out any large lumps). If the batter feels stiff, whisk in a tablespoon of water.
- Add a handful of cauliflower florets to the batter. Use a silicone spatula to toss the florets all over, coating all the crevices as best as you can. Continue adding another handful of florets until they're all coated, scraping the bottom and sides of the bowl to get all the batter.NOTE: Don’t add all the florets at once, as it’ll be harder to coat all the nooks and crannies.
- Using the spatula, transfer the florets to the prepared sheet pans and space them out across both pans so the florets don’t touch. If any florets have unbattered spots, brush any excess batter from the bowl onto these areas using a pastry brush or your fingers.
- Transfer both pans to the oven and bake for 20 minutes.
- While the florets, make the buffalo sauce: Add the vegan butter to a small microwave safe bowl and heat in the microwave until melted. Once melted, add the ¼ cup (65g) hot sauce and sugar and stir to dissolve. See note 4. Transfer buffalo sauce to a small bowl. Set the bowl over a larger bowl filled with ice to cool down the sauce. NOTE: This last part is necessary to bring the buffalo sauce to room temp. If you toss the baked florets in hot-temperature sauce, it'll cause them to steam.
- After 20 minutes, remove the pans from the oven. Scootch the florets on each pan closely together, then spray them with cooking spray (this helps them crisp up and the sauce to adhere better).Pour the cooled buffalo sauce on top of each set of florets (use half of the sauce for each pan). Using a silicone spatula, gently toss the florets in the sauce until they're well coated. NOTE: For a more even coating, you can transfer the baked florets to a large bowl, then pour the buffalo sauce on top and coat well. Then transfer the florets back to the lined pans and spread out. It takes a few extra minutes but you get more sauce on each floret / less sauce on the sheet pan.
- Return the pans to the oven for 15 minutes. Flip the florets (I use my fingers because it’s easier, but be careful!). Bake for 10 to 15 more minutes, or until the cauliflower is deeply brown in some spots (some charring is good) a bit crispy on the outside, and tender when pierced with a fork.
- Let cool for a couple minutes, then serve with Vegan Ranch.
Notes
- This is the amount of florets from 1 medium-large head of cauliflower (the entire head should weigh at least 2 pounds / 900g).
- This is the amount of florets from 1 medium-large head of cauliflower (the entire head should weigh at least 2 pounds / 900g).
- You're looking for white rice flour like this (affiliate link), not sweet rice flour (or brown rice flour).
- I don't recommend using soy milk (or pea milk), as the proteins make the batter too thick.
- Or, you can add the butter, hot sauce, and sugar to a small saucepan; gently heat and whisk together until the butter is melted.
Nutrition Information
Show Details
Calories
202kcal
(10%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
688mg
(29%)
Potassium
254mg
(7%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
437IU
(9%)
Vitamin C
34mg
(38%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6to 8 as an appetizer
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 688mg | 29% |
| Potassium | 254mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 34mg | 38% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
102 reviews
Excellent
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